|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes and trays that were soiled with food debris. CDI items moved to sink for cleaning. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed bowtie pasta, chicken pasta, and pasta that was held above 45F in the front display case. CDI items discarded. Did not feel much air flow near end where packaged salads where stored. Top portions are warm but bottome containers are cooler. Suggest facility keep pasta stacked no more than one container high. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no TPHC procedures for hot bar and hto display case. CDI TPHC procedures provided for facility. |